Ricotta clementine cakes

Ricotta clementine cakes

Based on 16 ratings

Difficulty

Easy 👌
15
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
150 g ricotta
clementines
60 g butter
80 g sugar
eggs
70 g flour
1 tsp baking powder
confectioner's sugar for serving
Metric
Imperial

Utensils

  • small pot
  • oven
  • cutting board
  • knife
  • bowl
  • hand mixer with beaters
  • 6 ramekins

Nutrition per serving

Cal
247
Protein
6g
Fat
14g
Carb
25g

Step 1/4

Pre-heat oven to 180°C/ 350°F. Melt butter in a small pot and allow to cool.
  • 60 butter
  • small pot
  • oven

Pre-heat oven to 180°C/ 350°F. Melt butter in a small pot and allow to cool.

Step 2/4

Segment the clementines and reserve some of the collected juice.
  • 2 clementines
  • cutting board
  • knife

Segment the clementines and reserve some of the collected juice.

Step 3/4

Add butter and sugar to a bowl and beat to combine for approx. 2 min. Add eggs, ricotta, flour, baking powder, and some reserved clementine juice and stir until dough is combined.
  • 80 sugar
  • 2 eggs
  • 150 ricotta
  • 70 flour
  • 1 tsp baking powder
  • 3 tbsp clementine juice
  • bowl
  • hand mixer with beaters

Add butter and sugar to a bowl and beat to combine for approx. 2 min. Add eggs, ricotta, flour, baking powder, and some reserved clementine juice and stir until dough is combined.

Step 4/4

Transfer dough to 6 ramekins and add clementine segments on top. Bake for approx. 25 min. at 180°C/ 350°F until golden brown. Let cool slightly, then dust with confectioner’s sugar and enjoy!
  • confectioner’s sugar for serving
  • 6 ramekins

Transfer dough to 6 ramekins and add clementine segments on top. Bake for approx. 25 min. at 180°C/ 350°F until golden brown. Let cool slightly, then dust with confectioner’s sugar and enjoy!